糯小麦与其它作物淀粉特性的比较研究

doi:10.3864/j.issn.0578-1752.2013.11.001

摘要/Abstract

摘要： 【目的】阐明糯小麦与其它作物的淀粉理化特性差异，分析糯小麦淀粉在食品工业中的应用前景。【方法】以淀粉厂批量生产的糯小麦淀粉及市售食品级马铃薯、木薯、糯玉米、红薯、普通小麦、普通玉米作物淀粉为材料，比较研究直链淀粉含量、膨胀势、淀粉色泽、透光率、快速黏度测定仪（RVA）测定的淀粉糊化特性、差示扫描量热仪（DSC）测定的热力学特性及冻融析水率。【结果】糯小麦和糯玉米直链淀粉含量均小于1%，其它作物淀粉直链淀粉含量在22%—27%；糯小麦淀粉透光率与红薯淀粉差异不显著，显著低于马铃薯、木薯和糯玉米淀粉，显著高于小麦和玉米淀粉；糯小麦淀粉膨胀势和峰值黏度与糯玉米、红薯淀粉无显著差异，显著低于马铃薯、木薯淀粉，显著高于小麦和玉米淀粉；糯小麦淀粉糊化温度（RVA测定）、起始温度（DSC测定）显著低于其它作物淀粉；糯小麦淀粉回生值与糯玉米无显著差异，显著低于其余几种作物淀粉；糯小麦淀粉冻融析水率最低，显著低于其它作物淀粉。【结论】糯小麦淀粉与常用作物淀粉的多数理化特性存在显著差异。综合比较，糯小麦淀粉糊化温度（RVA测定）低、起始温度（DSC测定）低、回生老化程度小、冻融稳定性好，优于其它作物淀粉，对于改善速溶、快餐、冷冻食品品质及延长食品货架期有显著优势。

关键词: 糯小麦 , 淀粉 , 理化特性 , 应用

Abstract: 【Objective】The purpose of this study is to clarify the difference in starch properties between the waxy wheat and other crops and analyze it’s potential application in food industry.【Method】The waxy wheat starch was processed by industral factory and starches of potato, cassava, sweet potato, waxy maize, common wheat, and common maize were purchased from market. The properties including amylose content, swelling power, color, transmission rate were determined using corresponding analyzers，starch-pasting properties by Rapid Visco Analyser, thermal characteristics by Differential Scanning Calorimetry and separated water rate by freeze thawing. 【Result】The amylose contents of both waxy wheat and waxy maize starches were less than 1% and the other crop starches ranged from 22% to 27%. The transmission rate of waxy wheat starch was significantly lower than that of potato, cassava and waxy maize starches, and higher than that of wheat and maize starches, being no difference with sweet potato starch. Swelling power and peak viscosity of waxy wheat starch were significantly lower than those of potato and cassava starches, and significantly higher than those of wheat and maize starches, with no significant differences with sweet potato and waxy maize starches. Both the pasting temperature tested by RVA and onset temperature tested by DSC were significantly lower than those of the other crops. The waxy wheat was similar to waxy maize in the starch setback, being significantly lower than other crops. The freeze-thaw stability of waxy wheat starch was the best among all crop starches.【Conclusion】Most physiochemical properties of waxy wheat starch were different from those of the other crops. The pasting temperature, onset temperature, setback and freeze-thaw stability of waxy wheat starch were superior to those of the other crops. So the waxy wheat starch can be applied in instant food, fast food and frozen food. Moreover, it can be used in extending the shelf-life of food.

Key words: waxy wheat , starch , physiochemical properties , application

张晓, 高德荣, 吕国锋, 吴宏亚, 张伯桥, 李曼. 糯小麦与其它作物淀粉特性的比较研究[J]. 中国农业科学, 2013, 46(11): 2183-2190.

ZHANG Xiao, GAO De-Rong, LU Guo-Feng , WU Hong-Ya, ZHANG Bo-Qiao, LI Man. Comparison of the Starches Properties of Waxy Wheat and Other Crops[J]. Scientia Agricultura Sinica, 2013, 46(11): 2183-2190.

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